bru.gmprc.ksu.edubru.gmprc.ksu.edu/proj/iwcspp/pdf2/6/663.pdf · of milled rice, glutamate,...
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bru.gmprc.ksu.edubru.gmprc.ksu.edu/proj/iwcspp/pdf2/6/663.pdf · of milled rice, glutamate, arginine, and gamma-aminobutyric acid (GABA), contribute to the taste of cooked rice (Matuzaki